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SMaSH APA - Best AG Yet!

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DeathBrewer

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I was just going through my notes for this since it is finally bottled!

:rockin:

Updated in ProMash. Here's the end result:

SMaSH APA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.062 Plato: 15.24
Anticipated SRM: 5.1
Anticipated IBU: 51.9
Brewhouse Efficiency: 84 %
Wort Boil Time: 65 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.97 Gal
Pre-Boil Gravity: 1.052 SG 12.88 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 10.00 lbs. Vienna Malt Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 8.00 34.9 65 min.
1.00 oz. Northern Brewer Whole 8.00 11.4 20 min.
1.00 oz. Northern Brewer Whole 8.00 5.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tab Whirfloc Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 65
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 162 Time: 5


Total Mash Volume Gal: 4.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Mashed in at 1.2 qts per gal (3 gal) for 10 minutes at 152*F
Added ½ gal (1.4 qts per gal) for 55 minutres at 154*F
Added 1½ gal for Mash Out (2 qts per gal) for 20 minutes at 158*F

Brewed 1/18/08
Fermented at 62F
OG: 1.062
Racked 2/2/08 @ 1.016
Bottled 2/12/08 @ 1.012
80% attenuation
6.6% ABV
84% Brewhouse efficiency, 80% attenuation and it tastes fantastic!
:mug:
 

The Pol

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Tight... threw this one in my recipe file, I will save it in ProMash later today. I am getting alot of brews I want to brew!
 

AnOldUR

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Added 1½ gal for Mash Out (2 qts per gal) for 20 minutes at 158*F
This sounds like a recipe I'd like to try. I have a question about your mash out. The part of my AG's that I have not been able to get right is the mash out. I thought that the temperature had to go up to 168, but I can never seem to get there with the amounts of near boiling water calculated. I end up at may be 165. Do you feel that 158 is high enough or is this just a mis-type?
 

The Pol

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158F will suffice to help the sugars flow... I think everyone generally shoots for the upper 160's
 
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DeathBrewer

DeathBrewer

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anoldur said:
This sounds like a recipe I'd like to try. I have a question about your mash out. The part of my AG's that I have not been able to get right is the mash out. I thought that the temperature had to go up to 168, but I can never seem to get there with the amounts of near boiling water calculated. I end up at may be 165. Do you feel that 158 is high enough or is this just a mis-type?
168 is what i've heard too, and what i was trying for. it was actually my first attempt at a mashout. i'm sure my mash was at a considerably lower temperature than 154F at the time.

i'm hitting myself for not taking the temp before adding water, but i'd say around 148F from past experiences brewing outdoors with the cooler. i added near boiling water, but just couldn't get it up there and i didn't want to add any additional water before my sparge.

my sparge temp was also kinda low. i got great efficiency though! :ban:

next time i'll probably pour some runnings and heat those, recirculate it until i reach temp for mash out.

maybe someone more experienced will chime in and explain how to do this better.
 
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